Lamb with Spiced Lentils
Tender lamb leg steaks served over warming spiced lentils with tomatoes, red onion and fresh coriander. Ready in around 30 minutes, this flavour-packed dish makes a delicious family meal or an easy option for a special occasion.
Ingredients
- 1 x 450g pack of 4 lean boneless lamb leg steaks
- 2 teaspoon olive oil
- 1 red onion, peeled, finely chopped
- 2 teaspoon ground cumin or garam masala
- 1 x 400g can green or brown lentils, rinsed, drained
- 1 x 400g can cherry or chopped tomatoes
- 2 tablespoons freshly chopped coriander
Method
- Heat half the oil in a large non-stick pan and cook the onions with the cumin or garam masala for 2-3 minutes, or until soft.
- Add the lentils and tomatoes. Season and simmer gently for 5-7 minutes, stirring occasionally. Remove from the heat and stir through the herbs.
- Meanwhile, heat a non-stick griddle pan, season the steaks, rub with the remaining oil and cook for 6-8 minutes on each side.
- Arrange the lamb slices on top of the lentil mix, spoon any remaining meat juices from the pan over the lamb and serve with seasonal green vegetables.
Nutrition
Based on this lean lamb leg steak, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 271kcal | 9.7g (Medium) | 3.2g (Medium) | 6.2g (Medium) | 0.17g (Low) |
| 14% | 14% | 16% | 7% | 3% |
% of the reference intake
Each serving provides:
17.3g Carbohydrates | 29.7g Protein | 5.3g Fibre
Typical values per 100g:
This recipe uses lean lamb leg steak. If different cuts of meat are used, the nutrition information may vary. Serving suggestions are not included.
